There, I said it. Had some Wagyu A5, genuine certified import from Japan prepared by an actual chef on a handful of occasions. The last one was on Saturday as part of a business conference in the exec suite of some fancy hotel, talking to potential investors.
The set menu cost the equivalent of $700 per person, wines not included.
And. I. still. don’t. like. it.
The meat is simply too rich, too soft, too greasy. There’s no bite to it. Every time I try it, it reminds me of sucking on a piece of beef flavored butter. A slightly solidified cube of beef lard.
Just give me a Black Angus rump or sirloin steak if you must, that’s pretentious enough at a fraction of the cost and provides such a nicer eating experience.
And please, PLEASE, for the love of everything holy, don’t give me Wagyu cubes topped of with steamed foie gras. That’s akin to buttering your lard. Maybe in 50 years when all my teeth are gone, I’ll appreciate being able to grind down a piece of beef between my gums. But as it stands, the Wagyu hype couldn’t die fast enough.
/rant
But you don’t like fatty/smooth texture. I would think that would limit the fish you would like raw. I’ve lived East Asia, and currently live where one can get good sushi. Maybe it’s a reverse problem. I grew up eating grass fed beef, elk, bison, deer, some straight from a farm or hunted.
For fish that’s no problem at all, no idea why tbh., come to think of it. There are very few I don’t enjoy - and that’s usually due to that sweet mayonnaise and not the actual fish. As sashimi I couldn’t name a single one I wouldn’t eat.
Very different flavors and textures overall II suppose. I was just wondering. Fish definitely tastes more oily than greasy. Maybe that’s a difference? Thanks for the polite conversation.
Definitely possible. I’ll try to evaluate that over my next sushi session ;-)
And this isn’t reddit, we can all be nice to one another… For now, I suppose.